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Author Topic: Texas Hot Guts Sausage.  (Read 4712 times)

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Bentley

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Re: Texas Hot Guts Sausage.
« Reply #30 on: September 11, 2023, 12:13:02 PM »
The recipe is a dialed in winner, that is a done deal.  The cellulose casing is a winner for a "skinless" product.  But you cant make a Slim Jim size sausage and call it a Hot Link, it just does not track.  They make a 31mm cellulose casing, but still not sure that is big enough (for reference, the link is a 42mm).  The dried hog casing, still a little tough, but better then the cold/hot smoking.  They were cooked at 180° till an IT of 150°, maybe 75 minutes.  The high heat chees is a winner, $10/lb. is tough to swallow, but it makes a difference when hot!




« Last Edit: September 11, 2023, 12:16:41 PM by Bentley »
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Bacon is a Gateway Food...

Bar-B-Lew

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Re: Texas Hot Guts Sausage.
« Reply #31 on: September 11, 2023, 12:44:35 PM »
Looks great
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yorkdude

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Re: Texas Hot Guts Sausage.
« Reply #32 on: September 11, 2023, 04:28:50 PM »
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